winter soupSubmitted by julielet
Makes 20 servings
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Butternut/bean soup
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Ingredients
| 2 |
lbs butternut squash (cored, peeled and cubed) |
| 32 |
oz vegetable broth |
| 12 |
oz rice |
| 15 |
oz kidney beans (canned & rinsed) |
| 2 |
tbl dijon mustard |
| 2 |
tsp cumin |
| 1 |
large onion |
Directions
- peel, clean and cut butternut squash in small cubes, dice oinions, combine all ingredients in soup pot, simmer until squash is soft and rice is cooked.
Categories
Soup
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Serving Size 138.2g |
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Amount Per Serving |
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Total Carbohydrates 33.0g 11%
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| Vitamin A 97% |
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Vitamin C 18% |
| Calcium 5% |
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Iron 15% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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